Cold Cream of Fava Soup

Name: Cold Cream of Fava Soup
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 1 lb. shelled fresh young favas (about 3 1⁄2 cups) from about 4 1⁄2 lbs.; 2 tbsp. butter; 4 tbsp. olive oil; 2 medium yellow onions, peeled and chopped; 1 russet potato, peeled and thinly sliced; 6 cups Chicken Stock, hot; 1 cup heavy cream; Salt and freshly ground white pepper

Serves
serves 6-8

BEN FINK

This soup is, in effect, a fava vichyssoise—though it may also be served hot. The recipe is based on one that appears in Catalan Cuisine (Harvard Common Press, 1999), by former SAVEUR editor-in-chief Colman Andrews.

Ingredients

1 lb. shelled fresh young favas (about 3 1⁄2 cups) from about 4 1⁄2 lbs.
2 tbsp. butter
4 tbsp. olive oil
2 medium yellow onions, peeled and chopped
1 russet potato, peeled and thinly sliced
6 cups Chicken Stock, hot
1 cup heavy cream
Salt and freshly ground white pepper

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Instructions

Step 1

Put favas and 4 cups cold water into a pot, bring to a boil, then simmer over medium heat until tender, 15–20 minutes. Drain favas and set aside.

Step 2

Melt butter in 1 tbsp. of the oil in a heavy medium pot over medium heat. Add onions and cook until soft. Add potatoes, cooked favas, and remaining 3 tbsp. oil and stir well. Reduce heat to medium-low and cook for 5 minutes. Gradually add hot stock to pot, gently stirring as you do. Cook until potatoes are about to disintegrate, 45–50 minutes. Purée vegetables and stock together in a blender until smooth.

Step 3

Transfer soup to a large bowl, cover, and refrigerate until cold. Whisk in cream and season to taste with salt and pepper. Serve soup garnished with a drizzle of heavy cream, if you like.

Put favas and 4 cups cold water into a pot, bring to a boil, then simmer over medium heat until tender, 15–20 minutes. Drain favas and set aside.
Melt butter in 1 tbsp. of the oil in a heavy medium pot over medium heat. Add onions and cook until soft. Add potatoes, cooked favas, and remaining 3 tbsp. oil and stir well. Reduce heat to medium-low and cook for 5 minutes. Gradually add hot stock to pot, gently stirring as you do. Cook until potatoes are about to disintegrate, 45–50 minutes. Purée vegetables and stock together in a blender until smooth.
Transfer soup to a large bowl, cover, and refrigerate until cold. Whisk in cream and season to taste with salt and pepper. Serve soup garnished with a drizzle of heavy cream, if you like.